Öz
Extensive research has been carried out on the gluten fraction in the total protein in wheat and flours, which is mainly responsible for the rheological and technological properties of dough. International standards for the analysis of gluten with the help of manual or semi-automatic instruments have been developed, and the gluten index value, which expresses the percentage of gluten by weight, which is obtained by subjecting the gluten to the centrifuge force, has formed an important data in determining the quality in 1988. The purpose of this review is to summarize the qualitative and quantitative quality of gluten with a holistic approach and to explicate the changes in gluten quality using Gluten Performance Graphics obtained from different flours types with the system defined as Glutomatic 4+2 which is defined as the application of extending the standard kneading time of 20 seconds to 40 and 60 seconds in the Glutomatic System.